Ubaadiyu

Name: Ubaadiyu
Total time: 7200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 kg paapdi beans with seeds; 1 kg potatoes; 1 kg Brinjals small round; 1 kg sweet potato; Salt, turmeric as per taste; 250 grams Coriander; 100 gram Green garlic; 1 cup Coriander cumin powder; 2 tbsp Ajwain; 2 tbsp Oil; 6 bunch Kalar leaves and shrubs; Small sprig Mango leaves; As needed Wood and dry leaves as required

Leena Mehta @DesiTadka26

Ahmedabad

#Winter
This is the only winter treat for which people travel towards South Gujarat in Winter. Baked under earth in an earthen pots with heat above this slow cooked dish is an excellent old-age tradition. I have shared the authentic recipe here made at our farm. For making it at home it can be baked. But the heat cooked recipe is heaven. It's best served with green chutney and Lassi.

Leena Mehta @DesiTadka26

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Ingredients

2 hours

10 servings

1 kgpaapdi beans with seeds
1 kgpotatoes
1 kgBrinjals small round
1 kgsweet potato
Salt, turmeric as per taste
250 gramsCoriander
100 gramGreen garlic
1 cupCoriander cumin powder
2 tbspAjwain
2 tbspOil
6 bunchKalar leaves and shrubs
Small sprigMango leaves
As neededWood and dry leaves as required

Saved

Steps

2 hours

1

Wash potatoes, sweet potatoes and Brinjals.
2

Wash paapdi beans.
3

Make green chutney from coriander and chilli. Add all dry masalas, ajwain and oil to it.
4

Rub whole paapdi with masala.
5

Slit potato, Brinjals and sweet potato. Stuff it with masala.
6

Wash Kalar leaves and mango leaves.
7

Take an earthen pot. Wash and dry it. Now add Kalar and mango leaves in base. Add layer of Papdi. Add potatoes above it. Then layer of paapdi. Add sweet potatoes. Layer paapdi. Add Brinjals and layer paapdi. Add leftover paapdi and masala above. Now add Kalar herbs above and stuff it with mango leaves. Tie it's mouth with a cloth.
8

Dig a hole bigger than pot. Put some dry cow dung cakes and lot of dry leaves. Add some wood. Cover it fully with more leaves and wood.
9

Lit the wood and leaves and keep heat alive for 25 minutes.
10

Let it rest for 20 minutes in low heat. Cool it for 15 minutes. Open the pot carefully. Take out leaves and roasted veggies.
11

UBAADIYU is ready to serve. Enjoy with green chutney and lassi.